Sanitas’ Best Paleo Meatballs

Ingredients

• 1 tablespoon olive oil

• 1 small yellow onion, finely minced

• 2 small carrots, grated

• 1 cup mushrooms, finely chopped

• 2 garlic cloves, minced

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 2 teaspoons minced chives

• 1 teaspoon dried oregano

• 1 pound grass-fed organic lamb or beef

• 1/4 cup tomato paste

• 1 large egg

• 2 tablespoons ground flax

• Black sesame seeds for garnish (optional)

• Minced scallions for garnish (optional)

Directions

1. Preheat oven to 375 degrees.

2. In a large skillet, heat olive oil and saute onion for 2 minutes, or until just translucent. Add carrots, mushrooms, garlic, salt and pepper, and cook until tender, 3 minutes longer.

3. Transfer to a large mixing bowl. Add chives, oregano, lamb or beef, tomato paste, egg and flax. Mix thoroughly.

4. Roll meat into 15 to 20 meatballs. Thread a skewer through two meatballs if serving as an appetizer. Arrange on a baking sheet and cook for 15 to 18 minutes.

5. Remove from oven and arrange on a serving plate. Sprinkle with black sesame seeds and thinly sliced scallion, and serve hot.

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This recipe comes from Lisa Turner, founder of Wholly Bites!

Ground flax and finely minced vegetables add fiber and nutrition, and make the texture lighter and more colorful. Roll them small and skewer them for appetizers, or make them larger and simmer in tomato sauce, then serve over spaghetti squash or spiralized and cooked zucchini.